Broccoli needs to be cooked quickly in boiling water, or it can be steamed. Here, it is finished with toasted nuts to give it a little extra flavour.
- 500 g broccoli
- 1 tbsp olive oil
- 50 g (⅓ cup) pine nuts
- salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Trim the thick stalk off the broccoli and cut the head into small florets.
Bring a large saucepan of water to the boil. Add the broccoli and cook for 3–4 minutes.
Heat a frypan over a medium heat and add the oil and pine nuts. Cook, stirring, until golden brown. Drain the broccoli well and add it to frypan. Cook for a further for 30 seconds.
Season with salt and pepper. Serve immediately.